Not Everyone at Once!

[kevinpkelly83]

Newbie here-

My birthday is this weekend and I am having a handful of friends and family over to swim and eat (and drink naturally).  I would like to smoke a few different things for variety.  Not all at once since it will be for most of the afternoon/night.  I have a Brinkman upright smoker so space is limited.

Thinking of trying some salmon (maybe for a dip?), some ribs and brisket.  Any other thoughts or suggestions?  Has anyone tried to do bacon wrapper scallops on the smoker (I'm in South Florida so seafood is readily available)?

Please post your favorites with any recipe/cooking instructions.  Greatly appreciated!

Go nuts guys!  Extremely eager to learn.  Any rub or sauce recipes would be great.  Please give any advice that would catch me up pretty quickly on smoking.  I know my kitchen and grill very well.  This will be my second dance with a smoker though!

 

[Bearcarver]

LOL---- That's cheating!

You should go to "Roll call" to introduce yourself. Then we can all welcome you, but I will welcome you now.

However since you want to do a bunch of different things, we can't confuse you & others by crowding this thread with all kinds of suggestions.

The best thing for you to do, would be to type anything you are thinking about making, in the search box above.

This site has the best search engine I have ever seen. Then try to ask questions about one item at a time.

That should work great.

You can also go to the bottom of my post (in my signature), and check out any or all of my easy to follow step by steps.

Welcome,

Bear

 

[sqwib]

Newbie here-

My birthday is this weekend and I am having a handful of friends and family over to swim and eat (and drink naturally).  I would like to smoke a few different things for variety.  Not all at once since it will be for most of the afternoon/night.  I have a Brinkman upright smoker so space is limited.

Thinking of trying some salmon (maybe for a dip?), some ribs and brisket.  Any other thoughts or suggestions?  Has anyone tried to do bacon wrapper scallops on the smoker (I'm in South Florida so seafood is readily available)?

Please post your favorites with any recipe/cooking instructions.  Greatly appreciated!

Go nuts guys!  Extremely eager to learn.  Any rub or sauce recipes would be great.  Please give any advice that would catch me up pretty quickly on smoking.  I know my kitchen and grill very well.  This will be my second dance with a smoker though!

When I do a group. I will do ribs and a variation of sides and appetizers.

Bacon Wrapped Jalapeno Dogs

Chicken Bites

Marinated Pot stickers Pork and/Or Chicken

Beans

Moink Balls

Buffalo Chicken Drumsticks

ABT's

I will  try to time it before and after the main course.

I wont do Brisket or Pork for an event that is time specific.

You can check out some of my recipes in my signature.

When I am doing family and time is important I will do Beer Can Chix and a few sides and/or appetizers.

When I am doing family and time is not important I will do Pulled Pork, dogs, chili, beans and maybe a few other appetizers.

So it all depends on who is coming over and if its gonna be a day to chill or if I have a specific time were to eat.

You will nee to time everything, for instance if you're doing ribs and chicken bites, you want the ribs on at least 7 hours before guests will arrive and your appetizers to be ready before the main course is served and some appetizers after the main course is served.

Remember, people love to to nibble and try different things, keep it interesting.

 

[kevinpkelly83]

Thanks for the welcome and quick kick in the pants Bear!  I'm going to go check out your smoked salmon and brisket links now.  "Bear Logs"...  might have to check that one out too!

I'll definitely let you know how everything goes.

 

[masterofmymeat]

Hey Kevin,

East or West South Florida?

Anywhooo, Yes, do go to roll call. Like Bear says, once you do that,

you'll find tons of info in search.

Let us know each different question once you have zero'd in on what

you are going to cook "exactly".

Welcome, Welcome, Welcome. You're going to like it here if you like

to smoke anything you can fit on your smoker...James

 

[sqwib]

Oh BTW

 

[Bearcarver]

Thanks for the welcome and quick kick in the pants Bear!  I'm going to go check out your smoked salmon and brisket links now.  "Bear Logs"...  might have to check that one out too!

I'll definitely let you know how everything goes.

I didn't mean any of that as a "kick in the pants". I just know more direct questions get better answers.

That "Smoked Salmon" that I make isn't too good for a meal. It's more for snacking, by pulling it apart with your fingers, instead of a fork. It's kinda like candy.

However you could use that same brine & smoke it hotter & faster for a meal!!!

Bear

 

[kevinpkelly83]

Hey Kevin,

East or West South Florida?

Anywhooo, Yes, do go to roll call. Like Bear says, once you do that,

you'll find tons of info in search.

Let us know each different question once you have zero'd in on what

you are going to cook "exactly".

Welcome, Welcome, Welcome. You're going to like it here if you like

to smoke anything you can fit on your smoker...James

West Palm Beach to be exact.  Next stop "Roll Call"!  Thanks!

 

[kevinpkelly83]

I didn't mean any of that as a "kick in the pants". I just know more direct questions get better answers.

That "Smoked Salmon" that I make isn't too good for a meal. It's more for snacking, by pulling it apart with your fingers, instead of a fork. It's kinda like candy.

However you could use that same brine & smoke it hotter & faster for a meal!!!

Bear

Your links are perfect Bear!  Completely kidding about the kick in the pants.  I'm sold on your smoked salmon recipe.  How you discribed pulling it apart for a snack is exactly what I was looking for with the salmon.  Thanks for the advice and great description on the recipe.

 

[rowdyrawhide]

Definitely do a fatty and some ABT's, They are good appetizers for people to munch on.

 

[talan64]

Well so far for the only "group" thing I've done, I did brisket, baked beans and rib on the smoker.  Started the brisket at midnight the night before, so it would finish up in time for the rib (food being served @ 18:30).  Brisket finished on the smoker @ 11:45, was wrapped in foil and towels and placed in the oven (left oven off) to rest, started the ribs @ 12:15 using 3-2-1 method.  The beans went on at midnight with the brisket, then seasoned in the morning, pulled them out @ 17:15 when the ribs came out of foil for their last hour>

Ribs were done right on time, and brisket was perfect to cut up @ 18:15.  All food out and ready to serve exactly when the Mrs, wanted it.

The more you use your smoker the better you'll know your approx times, for better planning.  Wanting to have things ready through out the day will be an interesting endeaver, just make sure to take pictures for some nice q-views.

 

[jirodriguez]

Pulled pork is a great one because you can cook it as far as a week ahead, and keep it in a ziploc in the fridge. Then just re-heat the day of the party.

 

[meateater]

Sounds like Fatty Time to me! 

I'd rather have salmon but most is china pond raised my way. 

 

[michael ark]

Pulled

 and abts